The application of DHQ in fat-and-oil food processing and food products, inhibits lipid peroxidation, extends the product’s shelf life in 3.0 – 4.5 times, and improves the biological and nutritive value of the product.

Reducing by 35 – 80% the harmful and cancer impact of industrial food treatment with oils and oils harmful changes due to high temperatures during technological processing of food and increase the quality of the products.